Arby’s Potato Cakes
These homemade potato cakes are a delicious, copycat version of Arby’s classic side dish. Made from freshly grated potatoes mixed with a few simple ingredients and pan-fried to golden perfection, they deliver a satisfying crunch on the outside and a soft, savory bite on the inside. Enjoy them as a side dish, snack, or appetizer with your favorite dipping sauce.
Equipment
- Grater or food processor (with a shredding blade)
- Mixing bowl
- Measuring cups and spoons
- Clean kitchen towel or cheesecloth (for squeezing excess moisture)
- Large nonstick or cast-iron skillet
- Spatula
- Plate lined with paper towels (for draining)
Ingredients
- 2 large russet potatoes peeled and grated; about 2 cups grated
- ¼ cup finely chopped onion
- 1 garlic clove minced (or ¼ teaspoon garlic powder)
- 1 large egg lightly beaten
- ¼ cup all-purpose flour plus extra if needed
- ½ teaspoon salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon paprika optional, for color and a hint of smoky flavor
- 2 tablespoons chopped fresh parsley or chives optional, for brightness
- Vegetable or canola oil for frying
- Tip: After grating the potatoes wrap them in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much excess moisture as possible. This step is key to achieving a crispy exterior.
Instructions
- Prepare the Potatoes:
- Peel and grate the potatoes using a coarse grater or food processor.
- Transfer the grated potatoes to a clean kitchen towel or cheesecloth and squeeze out excess liquid.
- Mix the Ingredients:
- In a large mixing bowl, combine the drained grated potatoes, chopped onion, minced garlic, egg, flour, salt, pepper, paprika, and herbs (if using).
- Stir until all ingredients are evenly incorporated. If the mixture feels too loose, add a little extra flour (1–2 teaspoons) to help bind the mixture.
- Form the Potato Cakes:
- Allow the mixture to sit for about 5 minutes. This lets the flour absorb any remaining moisture.
- Using your hands, form the potato mixture into evenly sized patties (about 3–4 inches in diameter and about ½-inch thick). Press gently to compact the cakes without mashing the potatoes.
- Fry the Potato Cakes:
- Heat about 2–3 tablespoons of oil in a large skillet over medium heat. The oil should be hot enough that a small drop of the mixture sizzles immediately when added.
- Place the potato cakes in the skillet in a single layer. Avoid overcrowding to ensure even browning.
- Fry each cake for approximately 3–4 minutes per side, or until they develop a deep, golden-brown crust and feel firm when pressed.
- Once cooked, transfer the cakes to a plate lined with paper towels to drain any excess oil.
- Serve:
- Serve your Arby’s Potato Cakes warm. They’re excellent on their own or paired with a dipping sauce such as ketchup, sour cream, or a spicy mayo.
- Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 8 potato cakes (serves 4 as a side, or more as an appetizer/snack)
- Category: Side Dish / Appetizer
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian (contains egg and gluten from the flour)
- Keywords
- Arby’s, Potato Cakes, Copycat Recipe, Fried Potato Patties, Side Dish, American Cuisine, Crispy Potatoes, Comfort Food
- Nutrition (Approximate values per serving; serving defined as 2 potato cakes)
- Serving Size: ~150 grams (2 cakes)
- Calories: ~280 kcal
- Sugar: ~2 g
- Sodium: ~300 mg
- Fat: ~12 g
- Saturated Fat: ~2 g
- Unsaturated Fat: ~10 g
- Trans Fat: 0 g
- Carbohydrates: ~35 g
- Fiber: ~3 g
- Protein: ~5 g
- Cholesterol: ~60 mg
- Note: Nutritional values are estimated and can vary based on potato size, oil absorption, and specific ingredient brands.
Notes
Moisture Control: Squeezing out the excess water from the grated potatoes is crucial for achieving a crispy crust.
Binding: If you find the mixture too loose, a touch more flour can help bind the cakes without compromising texture.
Variations:
For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a gluten-free flour blend.
Experiment with add-ins like finely diced bell peppers or a pinch of cayenne pepper for extra flavor.
Oil Temperature: Maintain a medium heat while frying. If the oil is too cool, the cakes may absorb more oil; too hot, and they might brown too quickly without cooking through.
Enjoy your homemade version of Arby’s Potato Cakes as a fun twist on a fast-food favorite!
Binding: If you find the mixture too loose, a touch more flour can help bind the cakes without compromising texture.
Variations:
For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a gluten-free flour blend.
Experiment with add-ins like finely diced bell peppers or a pinch of cayenne pepper for extra flavor.
Oil Temperature: Maintain a medium heat while frying. If the oil is too cool, the cakes may absorb more oil; too hot, and they might brown too quickly without cooking through.
Enjoy your homemade version of Arby’s Potato Cakes as a fun twist on a fast-food favorite!